Prepare Jars: Heat 3 inches of water to simmer (180 degrees F) and follow manufacturer instructions. Pressure Canning: To can green beans, carrots, beets, meats, fish or other low-acid foods. Tip: After removing jars from the canner, do not re-tighten bands that may have come loose during canning, so as not to interfere with the sealing process within the first 12 hours. Remove from water and cool jars upright on wire rack or towel on countertop for 12 hours. Turn off heat and let jars stand in water for 5 minutes. Boil jars for the time specified in recipe, adjusting for altitude (see chart). Process Jars: Place filled jars onto rack, then lower into simmering water, ensuring jars are covered by 1 inch of water. Ensure bands are not over-tight - air inside jar must be able to escape during canning.
Center new lid on the jar, then twist on band just until fingertip tight. Remove bubbles by sliding a small non-metallic spatula inside the jar, gently pressing food against the side of the jar. Tip: Air bubbles inside jar can impact cooking effectiveness. Each jar needs space between the food and the rim (headspace) to allow for food expansion. Follow canning recipe for correct fill-level. Prepare Jars: Fill pot with enough water to cover jars with at least 1 inch of water and heat to simmer (180 degrees F). You also need Ball 21-Quart Waterbath Canner or equally large stockpot with a Ball Canning Rack, or for small batches, a Ball Canning Discovery Kit. Waterbath Canning: To can: Tomatoes, salsa, pickles, jellies, jams, fruits (whole, sauces, chutneys, pie fillings, etc) and other high-acid foods.
Prepare food using fresh ingredients and a tested recipe for home canning. You can heat them in the pot of simmering water, or in a heated dishwasher. Jars must be kept warm until ready to use, in order to minimize risk of breakage when filling with hot food. Prepare Your Gear & Create Your Recipe: Wash jars, lids and bands in hot, soapy water. Ball Complete Home Canning Instructions: What You Need: Canning recipe - See Ball Blue Book guide to preserving or for recipes. Wide Mouth works best with whole fruits and vegetables or when you need a large mouth for filling. Regular Mouth works best with pourable foods such as jams and jellies, salsas, sauces and the fillings or chopped fruits and vegetables. Choose from either regular or wide mouth sizes. Mouth Size - The diameter of the jar opening determines the mouth size. Here are some suggestions to get you started, see chart. Your recipe will guide you on the recommended jar sizes. Some jars have shoulders while others have straight sides that work best for freezing. Choose the jar that fits your needs: Jar Size - Choose from over 6 jar sizes. Boil in waterbath or pressure canner for time specified in recipe. Use a tested recipe for home canning, see the Ball Blue Book guide to preserving or.
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